January means it’s time to “Go Crackers”
I’ve decided that the world has gone nuts, and everyone just needs to calm down and have a good bowl of soup and some homemade crackers. Crackers are the new “chips” . The ones you buy in the stores are usually full of fat and preservatives, and if you want healthy good quality ones, you pay top dollar for them. So I decided that it can’t be that hard to make a good cracker, after all it’s not rocket science! There are all sorts of recipes out there for homemade crackers. I’ve adapted this one from A Full Measure of Happiness
I know alot of you will say you don’t have time, but honestly, homemade crackers are really easy to make and only take 7 minutes to bake . You can get creative too and use different types of cookie cutters and additional types of seeds or flours, for example buckwheat flour is a nice alternative. If you’re really running on a fast track, you can mix the flours and seeds and store in a ziplock bag, or air tight container until you are ready to make them. Try different cookie cutters and don’t get stressed out if they are not perfect , they taste good and they are nutritious. They keep well in the freezer too!
1 cup(500mL) rye or buckwheat flour
1 cup(500mL) whole wheat flour
¼ cup(60mL) each of poppy seed, flax, and raw sunflower seeds
1 tsp(5mL) salt
1½ tsp(7mL) baking powder
3 tbsp (45mL)olive oil or any good quality oil
¾ cup (177mL) water
Mix all the dry ingredients in a large bowl, then add the oil and water and mix until it forms a dough. Form into a ball and cover it with the bowl. Let it rest for 15 minutes.
Preheat the oven to 450°. Divide the dough into three or four pieces, then one at a time roll them out thinly on a floured surface, and cut into shapes with either a pizza cutter or cookie cutter. Place on a parchment paper lined baking sheet and cook for 7 minutes or until lightly browned.
* Since these crackers have no preservatives, they will go soft quickly so they are best eaten same day or kept for a few days in a paper bag , and they also keep well in the freezer.
Copyright © 2013